Simple whole chicken dish that uses orange soda to bake it up juicy and tasty! If preferred, serve with potatoes or rice.
| Prep Time: | 45 mins |
| Cook Time: | 5 mins |
| Total Time: | 50 mins |
| Servings: | 8 |
| Yield: | 8 spring rolls |
Ingredients
- 2 ounces rice vermicelli
- 8 rice wrappers (8.5 inch diameter)
- 8 large cooked shrimp – peeled, deveined and cut in half
- 2 leaves lettuce, chopped
- 3 tablespoons chopped fresh mint leaves
- 3 tablespoons chopped fresh cilantro
- 1 ⅓ tablespoons chopped fresh Thai basil
- ¼ cup water
- 2 tablespoons fresh lime juice
- 2 tablespoons white sugar
- 4 teaspoons fish sauce
- 1 clove garlic, minced
- ½ teaspoon garlic chili sauce
- 3 tablespoons hoisin sauce
- 1 teaspoon finely chopped peanuts
Instructions
- Fill a large pot with lightly salted water and bring to a rolling boil; stir in vermicelli pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until the pasta is tender yet firm to the bite, 3 to 5 minutes.
- Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat; place 2 shrimp halves in a row across the center, add some vermicelli, lettuce, mint, cilantro, and basil, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with lettuce. Repeat with remaining ingredients.
- For the sauces: Mix water, lime juice, sugar, fish sauce, garlic, and chili sauce in a small bowl until well combined. Mix hoisin sauce and peanuts in a separate small bowl.
- Serve rolled spring rolls with fish sauce and hoisin sauce mixtures.
- Fish sauce, rice vermicelli, chili garlic sauce, hoisin sauce, and rice wrappers can be found at Asian food markets.
Nutrition Facts
| Calories | 82 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 11 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 0 g |
| Sodium | 305 mg |
| Sugars | 5 g |
| Fat | 1 g |
| Unsaturated Fat | 0 g |
Reviews
Very good, just need to figure out how to keep the rice paper from sticking to the plate.
I love goi coun.
Sounds delicious
This is my go to, to order when I go to my favorite Vietnamese restaurant. I make these sometimes with shredded chicken and the green part of the salad onion. I tone it down on the sugar and add extra garlic Thia sauce as I like it a little spicier. My kids prefer the peanut housing sauce. Cucumber is a great addition as well. A tip on the rice paper…warm wet fingertips!
These are easy to make if you plan it right. I used the hot water from the pan I used to soak vermicelli in. The water is a bit cloudy but still works and you save energy to heat extra water. I don’t eat fish so you can use Soya/no soy sauce instead. Also didn’t have peanuts so substitute them with Pine nuts. I also used some other ingredients like daikon, carrots spring onions chives. Very versatile and adaptable to where ever you live.
Delicious and fun to make, but they were so sticky to hold. Any suggestions?
1st time I made these. Delicious I didn’t have fish sauce but they were still amazing. The mint cilantro and basil made a huge tastebud blast! I also added a little coleslaw dry mix. It was nice for crunch.
A DELISH recipe. Amazing taste, texture. Took me longer than instructions said, but otherwise one of the best meals ever!
it was very delicious.. but i do think the rice paper takes finesse that I obviously didn’t have.. This will take practice. but very tasty not pretty this round
These are soooo good and easy to make at any time. The first time I tried these was at a Thai restaurant, they are so fresh and low-calorie. I bought the rice paper wrappers at WALMART! They were in the “International” section. They had Thai chili sauce there too, it is sweet and spicy great for these rolls.
This is pretty good. You need to really roll the wrapper tight so it stays together when you eat it. Don’t over soak the wrapper. It will soften more as you fill it.
Fantastic! I wasn’t going to eat it the night I made it but I had to do a taste test. I couldn’t put the fork down and ate at least 2 servings as a taste test.
These were ok but I found very hard to roll. Someone said place the wrap on a paper towel…bad idea , it stuck to the paper towel! Tossed that one. Did not care for the fish sauce added to one of the dips. Used Hoisin sauce and peanut butter for the second one. Dipped in both was an unusual flavor, will try the sauces again.
Definitely a cheat, but I add one piece of thin-sliced, crisp-fried pancetta to each roll. The slight hit of salt and the evocation of roast pork (without the effort) works wonderfully.
OMG! I invited 2 other girlfriends over to help me make enough for a party and we had so much fun making these!!! We filled them and rolled them like burritos! We laughed so hard at our earlier attempts but this is so delicious you will want to share!! We made 24 of them and with 4 people all adults, this was a fine dinner!!
Great recipe. True tastes of Vietnam
These are very sticky after they are made. It makes them hard to eat when they stay sticky.
I love this recipe. The sauce with lemon and peanuts is so good. I didn’t carefor the one with hoisin sauce. Followed the recipe. Will make again.
Delicious. I have made fresh spring rolls before this recipe so I added some julienne fresh ginger. Its a great dinner on those hot muggy days. Cool and fresh.
Easy to make and super tasty!
The taste was great but more of a fun thing to do occasionally. Sort of messy but I suppose doing it a few times could improve the necessary techniques. Sauces were excellent.